Begin by boiling 1 cup of water in a small saucepan. Once boiling, remove it from the heat and add 1 tablespoon of dried culinary lavender. Cover and steep for about 10 minutes.

While the lavender is steeping, take 4 to 6 fresh lemons and roll them on the countertop to release their juices. Cut them in half and use a citrus juicer to extract the juice, aiming for about 1 cup of fresh lemon juice. Strain the juice through a fine mesh sieve to remove any seeds or pulp.

Once the lavender infusion is ready, strain it into a large pitcher to remove the lavender flowers. Add the freshly squeezed lemon juice, 2 cups of coconut water, and your chosen natural sweetener. Stir well until the sweetener is fully dissolved.

Fill tall glasses or mason jars with plenty of ice cubes. Pour the mixture over the ice, stirring gently. Garnish each glass with a slice of lemon and a sprig of lavender. Serve immediately.